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Baked Carrot Falafel [Vegan]
Try this baked carrot falafel recipe if you’re looking for a delicious vegan meal that’s loaded with veggies and free from gluten and grains. It’s crispy around the edges, soft inside, and packed with flavor.
Ingredients You Need for Baked Carrot Falafel [Vegan]
How to Prepare Baked Carrot Falafel [Vegan]
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Preheat oven to 375ºF and grease the bottom and sides of 1 or 2 oven-safe dish(es) with half the avocado oil.
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Use the small shredding blade of a food processor, a box shredder, or mandolin to shred the carrots. Change the blade to the S-blade if using a food processor, add the remaining ingredients, and pulse until you get a fine crumble.
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Scoop out 2 tablespoons of the batter, form into a patty and place on the greased baking dish. Repeat until all the batter is used up.
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Bake in the oven for 25-30 minutes until golden on top and around the edges. Flip them half-way through if needed (I noticed that when using convection oven there was no need to flip).
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Serve with a salad, sprouted/GF tortilla, or on a collard leaf with sauerkraut, pickled onions, greens, tomatoes, and a drizzle of lemon tahini sauce. Store leftovers in the fridge for 3-4 days or freeze in an air-tight container for months.
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